Ingredients
- 2t Dried Basil
- 1t Dried Oregano
- 1t Dried Rosemary
- 1/2t Dried Thyme
- 2T Chopped Fresh Parsley
- 2 Bay Leaves
- 1t Sugar
- 4 Cloves Garlic
- 1 Large Onion (Chopped)
- 2 Cans Chopped Tomato
- 1 Cup Diced Carrot
- 1 Cup Diced Celery
- 1 Liter Vegetable Stock
- 2 Cups Water
- 1 Can Kidney Beans
- 1 Can Canellini Beans
- 1 1/2 Cup Pasta
- 1 1/2 Cup Dicced Zucchini
- 2 Cups Chopped Baby Spinach
- Salt and Pepper To Taste
Directions
- 1Add basil, oregano, rosemary, thyme, parsley, bay leaves, sugar, garlic, onion, tomato, carrot, celery, vegetable stock and water to your slow cooker. Season to taste with salt and pepper. Cook on low for 7 hours.
- 2Add zucchini, pasta, kidney beans and canellini beans and cook until pasta is tender - approximately 30 minutes.
- 3Stiir in baby spinach and cook until heated through. Serve with fresh French bread.
